When the packets of store-bought chips and biscuits lie untouched at home and you have to hand them over to the house helps, the elation, a compulsive baker gets is beyond words. This is the motivation you need to try new baking recipes. And I get ample of this at home.
These days I am trying savoury bakes. These biscuits are my attempt to create the bakery-style ajwain biscuits. I have made them with whole wheat and sorghum flour. The combination of two opposite tastes sweet and salty makes these biscuits highly delectable and you can’t stop at one.
If you want to make similar sweet-salty biscuits with whole wheat flour and cumin seeds, please find the recipe here.
These biscuits are a healthier version of the previous bake as I have replaced half the Wheat flour with Sorghum flour. The taste is much better than the whole wheat biscuits and the crunch is absolutely heavenly.
Sweet Salty Sorghum Whole Wheat Biscuits
- 100 g Whole Wheat flour
- 100 g Sorghum Flour
- 90 g Ghee or Clarified Butter
- 50 g Brown Sugar
- 1 tsp Salt
- 3-4 tbsp Milk
- 2 tsp Carom Seeds
- 1/2 tsp Baking Powder
- 1/2 tsp Vanilla Essence
- Take ghee and sugar in a big bowl and cream together till the mixture is fluffy and white.
- In another bowl, mix the wheat flour, sorghum flour, baking powder and salt.
- Add the flour mix to ghee sugar mix in two-part using your hands.
- To bring the dough together, use milk. The dough should be smooth.
- Divide the dough into two parts. Meanwhile, preheat the oven at 180 C for 10 minutes.
- Roll each part between the two layers of the parchment paper. Sprinkle the carom seeds on the rolled dough and press it with the rolling pin.
- Cut biscuits with the help of a cookie cutter in the shape you like.
- Bake the biscuits for 12 -13 minutes or till the edges turn brown.
- Cool them on a wire rack and store in an airtight container.